Bettelmatt is a rare cheese produced in Piedmont with cow Bruno Alpina raw milk in the high valleys Antigorio and Formazza.
The pastures authorized to produce it are only seven and are placed in altitudes ranging from 1,800 to 2,400 meters s.l.m. The forms produced each year are less than 2,000 and are reserved each year a few enthusiasts.
The cheese is characterized by a texture extraordinarily "buttery", with a scent of pasture grass with mattolina herb, present in high concentration in this area. Very nice is also the golden color that propels us definitely to high altitude landscapes.
